"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Almond Chicken Casserole Recipe

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This recipe for Almond Chicken Casserole, by , is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, July 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cubed cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup sour cream
3/4 cup mayonnaise
2 celery ribs, chopped
3 hard cooked eggs, chopped
1 can (8 oz) water chestnuts, drained and chopped
1 can or 1 cup or mushroom stems and pieces, chopped
1 tbsp. finely chopped onion
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded cheddar cheese
1/2 cup crushed French fried onions from a can
1/4 cup sliced almonds

Directions:
Directions:
In a large bowl, combine the first 12 ingredients. Transfer to a greased 13 x 9 inch baking dish and sprinkle with cheese and onions. Bake at 350 for 25-30 minutes or until heated through.

*Because Tim doesn't like water chestnuts or nuts in his food, I leave those out completely.

This recipe comes from an issue of Taste of Home.

 

 

 

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